BLUEBERRY QUINOA MUFFINS
Perfectly moist, gluten free, and DELICIOUS. And the best part? They can be made in just 30 minutes with easy-to-find, healthy ingredients! Even my toddler is obsessed with these. You and your family will LOVE these fluffy Blueberry Quinoa Muffins!
Provided by Christine McMichael
Categories Breakfast
Time 30m
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F.
- Combine the dry ingredients in a large mixing bowl.
- In a separate bowl, combine the liquid ingredients and mix together.
- Slowly pour the liquid ingredients into the dry ingredients and mix.
- Once the batter is smooth, add in the blueberries and lightly mix in.
- Pour the batter into a lined or lightly oiled muffin tin.
- Bake for about 25 minutes, or until the tops of the muffins create a dome shape and a toothpick comes out clean.
- Allow to cool, serve, and enjoy!
Nutrition Facts : Calories 190 kcal, Carbohydrate 36 g, Protein 5 g, Fat 3 g, SaturatedFat 1 g, Cholesterol 19 mg, Sodium 164 mg, Fiber 2 g, Sugar 18 g, ServingSize 1 serving
BLUEBERRY QUINOA MUFFINS
For a healthier take on the classic and delicious blueberry muffin, give these blueberry quinoa muffins a try! They're packed with protein and a guaranteed hit with adults and kids alike!
Provided by Wendy Polisi
Categories Breakfast
Time 40m
Number Of Ingredients 14
Steps:
- Preheat oven to 375 degrees.
- Beat together the sugar and the butter.
- In a separate bowl, beat the egg and then add in milk.
- Stir together the flours, baking powder, salt, and baking soda.
- Alternate adding the dry ingredients and the wet ingredients to the sugar mixture until all ingredients are incorporated.
- Stir in cooked quinoa.
- Dredge the blueberries with flour.
- With a spoon, fold in floured blueberries.
- Divide the mixture between 12 lined muffin tins.
Nutrition Facts : Calories 188 kcal, Carbohydrate 24 g, Protein 3 g, Fat 9 g, SaturatedFat 5 g, Cholesterol 36 mg, Sodium 203 mg, Fiber 2 g, Sugar 11 g, ServingSize 1 serving
BLUEBERRY-CORN MUFFINS
Blueberry muffins meet cornbread and live happily ever after.
Provided by Food Network Kitchen
Time 1h30m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F. Line a 12-cup muffin pan with paper liners.
- Whisk the flour, cornmeal, sugar, baking powder and salt together in a large bowl. Whisk the egg, yolk, buttermilk, butter and vanilla together in a medium bowl until smooth.
- Pour the buttermilk mixture into the flour mixture and stir just until the batter comes together but still has lumps. Stir in the berries. Divide the batter evenly among the prepared muffin cups and sprinkle the tops with sugar.
- Bake until golden and a toothpick inserted in the center comes out clean, about 20 minutes. Transfer the muffins to a wire rack to cool. Serve warm or at room temperature.
JAY'S BLUEBERRY CORN MUFFINS
Homemade corn muffins with fresh or frozen blueberries, perfect for any breakfast or brunch!
Provided by JayC
Categories Bread Quick Bread Recipes Muffin Recipes Corn Muffin Recipes
Time 35m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease a 12-cup muffin tin.
- Mix cornmeal, flour, sugar, baking powder, and salt together in a large bowl. Stir in buttermilk, butter, and egg. Fold blueberries into the batter.
- Spoon batter into the prepared muffin tin.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes.
Nutrition Facts : Calories 177.7 calories, Carbohydrate 26.5 g, Cholesterol 31.6 mg, Fat 6.7 g, Fiber 1.2 g, Protein 3.3 g, SaturatedFat 3.9 g, Sodium 179.3 mg, Sugar 8.6 g
QUINOA BLUEBERRY MUFFINS (HEALTHY)
Steps:
- Preheat the oven to 400 F/ 200 C/ gas mark 6. Lightly grease or line a muffin pan with 12 muffin cases.
- In a large bowl combine the flour, baking powder, bicarbonate of soda and salt and stir well using a whisk. Set aside.
- In another large bowl whisk together the egg, sugar, oil, quinoa, milk, lemon juice and zest until thoroughly combined.
- Gently stir the blueberries into the dry mixture. Pour into the wet mixture and stir carefully just to combine (stop stirring when the dry ingredients are no longer visible).
- Spoon equal amounts of the batter into the muffin cases and bake in the centre of the oven for 25 minutes.
- Remove from the oven and leave in the pan for 5 minutes then transfer the muffins onto a cooling rack.
Nutrition Facts : ServingSize 1 serving, Carbohydrate 29 g, Protein 4 g, Fat 1 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 15 mg, Sodium 61 mg, Fiber 1 g, Sugar 10 g, Calories 138 kcal, UnsaturatedFat 2 g
BLUEBERRY BUTTERMILK CORN MUFFINS
Provided by Giada De Laurentiis
Categories side-dish
Time 1h5m
Yield 12 muffins
Number Of Ingredients 10
Steps:
- Position an oven rack in the center of the oven and preheat to 400 degrees F. Line a standard 12-cup muffin pan with paper liners.
- In a large bowl, whisk the buttermilk, eggs and vanilla to blend. Combine 1 1/3 cups of the flour, the cornmeal, sugar, baking powder and salt in a processor, about 30 seconds. Drop in the cold butter cubes. Using on/off turns, blend until the butter is cut in finely and the mixture resembles a coarse meal, stopping occasionally to check the size of the butter pieces, (they should be the size of rice kernels). Pour the dry ingredients over the buttermilk mixture. Using a thin, flexible spatula and a few quick strokes, fold the batter together, turning the bowl as you fold.
- In a medium bowl, combine the remaining 1 tablespoon flour and the frozen blueberries. Toss to coat the berries. Scatter the berries over the batter and fold in.
- Using a rounded 1/3 cup of batter for each muffin, fill the paper liners, mounding the batter in the center. Use a knife tip or spoon to reposition at least 1 berry so it is showing on top.
- Bake the muffins until puffed and browning at edges, and a tester inserted into the center comes out clean, 20 to 25 minutes. Let the muffins stand 5 to 10 minutes. Twist each muffin in place to loosen the edges from the pan. Lift the muffins out onto a rack and cool.
QUINOA CORN BLUEBERRY MUFFINS
Steps:
- Preheat the oven to 350°F. Line 12 muffin cups with paper liners.
- In a bowl, mix together the cornmeal, quinoa flour, baking powder, baking soda, and salt. In a separate bowl, mix together the egg, agave nectar, canola oil, vanilla extract, yogurt, and lemon zest. Pour the egg mixture into the bowl with the dry ingredients and stir until incorporated. Gently stir in the blueberries. Spoon the batter into the prepared muffin cups and bake for 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
BLUEBERRY CORNMEAL MUFFINS
Blueberry muffins with the hearty flavor of cornmeal. Moist, rich, and heavenly! I'm happy to share my recipe with you. Fresh or frozen berries can be used, and if you like lots of berries, you can add as much as 1 cup additional berries to this recipe.
Provided by Shelley Albeluhn
Categories Bread Quick Bread Recipes Muffin Recipes Corn Muffin Recipes
Time 40m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease muffin cups or line with paper muffin liners.
- Sift flour, cornmeal, brown sugar, salt and baking powder together into a large bowl. Dredge the blueberries in the sifted ingredients. In a small bowl, combine the milk, butter and egg. Stir the wet ingredients into the flour mixture just until moistened. Spoon batter into prepared muffin tins.
- Bake in preheated oven for 20 minutes. Let muffins sit for 10 minutes before removing from the pan.
Nutrition Facts : Calories 179.7 calories, Carbohydrate 22.6 g, Cholesterol 37.5 mg, Fat 8.9 g, Fiber 1.1 g, Protein 3.1 g, SaturatedFat 5.3 g, Sodium 253.3 mg, Sugar 8 g
QUINOA MUFFINS
Instead of oat or bran muffins, try these moist breakfast treats to fuel your morning. Substitute other chopped dried fruit for the raisins, if you like.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 1h
Yield Makes 12
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. In a medium saucepan, bring quinoa and 1 cup water to a boil. Reduce to a simmer; cover, and cook until water has been absorbed and quinoa is tender, 11 to 13 minutes.
- Meanwhile, brush a standard 12-cup muffin pan with oil; dust with flour, tapping out excess. In a medium bowl, whisk together flour, sugar, baking powder, salt, raisins, and 2 cups cooked quinoa; reserve any leftover quinoa for another use.
- In a small bowl, whisk together oil, milk, egg, and vanilla. Add milk mixture to flour mixture, and stir just until combined; divide batter among prepared muffin cups.
- Bake until toothpick inserted into the center of a muffin comes out clean, 25 to 30 minutes. Cool muffins in pan, 5 minutes; transfer to a wire rack to cool completely.
QUINOA CORN MUFFINS
Another excellent recipe from Marian Blazes using the super grain Quinoa. I find these muffins to be at their best right out of the oven with a bowl of beef stew. Thank you Marian where ever you are for sharing your wonderful recipes with us.
Provided by pixielee43_11494785
Categories Grains
Time 45m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 10
Steps:
- Place rinsed quinoa and water in saucepan, bring to a boil and cover, simmer over low heat for 10-15 minutes or until water is absorbed.
- Remove lid and continue to cook all the while stirring for 1 or 2 minutes more, until quinoa starts to stick to pan.
- Remove from heat and spread out on plate to cool.
- Preheat oven to 400 degrees.
- Cream sugar and butter until smooth and fluffy.
- Add eggs one at a time mixing well after each addition.
- In a separate bowl mix dry ingredients together, (flour, baking powder, salt and cornmeal).
- Add dry mixture to butter and sugar mixture alternating with buttermilk, just until blended. Do not over mix.
- Drop muffin liners in muffin tin if desired filling almost full with batter. Place in oven and bake until muffins have risen and spring back when gently touched, about 15 - 20 minutes,.
Nutrition Facts : Calories 275.3, Fat 9.7, SaturatedFat 5.4, Cholesterol 56.6, Sodium 304.6, Carbohydrate 42.8, Fiber 1.6, Sugar 18.1, Protein 5.3
BLUEBERRY CORN MUFFINS
There tender blueberry corn muffins are bursting with blueberries and flavor. For a different fruity taste, I sometimes substitute chopped apples for the berries. -Genevieve Fairchild, Chester, Iowa
Provided by Taste of Home
Time 35m
Yield 1 dozen.
Number Of Ingredients 11
Steps:
- In a bowl, cream butter and sugars. Add egg; mix well. Combine the flour, cornmeal, baking powder, salt and nutmeg; add to creamed mixture alternately with milk just until moistened. Fold in blueberries. , Coat muffin cups with cooking spray and use paper liners; fill two-thirds full with batter. , Bake at 400° for 18-22 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.
Nutrition Facts : Calories 146 calories, Fat 5g fat (3g saturated fat), Cholesterol 29mg cholesterol, Sodium 141mg sodium, Carbohydrate 23g carbohydrate, Fiber 1g fiber), Protein 3g protein.
BLUEBERRY CORN MUFFINS
Bake a batch of these moist and delicious treats when guests are expected for brunch. A cup of cornmeal in the batter adds just the right amount of texture. You can also substitute frozen blueberries for fresh.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 6 large muffins
Number Of Ingredients 9
Steps:
- Heat oven to 375 degrees. Place a Silpat (French nonstick baking mat) or parchment paper on a baking sheet; place six 2 3/4-by-2-inch pastry rings on it. Cut parchment paper into six 10-by-3-inch strips; use them to line molds (paper will extend above rims).
- Place softened butter, 3/4 cup sugar, and honey in bowl of an electric mixer fitted with the paddle attachment. Beat on medium speed until fluffy, about 1 minute. Add eggs; beat 1 minute more.
- Whisk flour, cornmeal, and baking powder together in a medium bowl; add to butter mixture in mixer bowl. Beat until combined. Slowly pour in milk, beating on low, until just combined. Fold in blueberries. Divide dough among molds (do not pack too firmly; each will take about 1 cup). Brush tops with cold water; sprinkle 1 teaspoon sugar over each.
- Bake until tops are browned, centers are set, and a cake tester inserted in center of muffin comes out clean, about 30 minutes. Let cool in pans 5 minutes. Tie kitchen twine around muffins to hold parchment. Serve at once.
Nutrition Facts : Calories 750 g, Cholesterol 161 g, Fat 37 g, Fiber 2 g, Protein 11 g, Sodium 329 g
More about "quinoa corn blueberry muffins recipes"
21 BEST BLUEBERRY MUFFIN RECIPES & IDEAS - FOOD NETWORK
From foodnetwork.com
Author By
QUINOA BLUEBERRY MUFFINS RECIPE BY TAYLOR KADLEC
From honestcooking.com
BLUEBERRY CORNBREAD MUFFINS - ONCE UPON A CHEF
From onceuponachef.com
BLUEBERRY QUINOA MUFFINS RECIPE - YOGA JOURNAL
From yogajournal.com
Servings 10Category Breakfast
QUINOA CORN BLUEBERRY MUFFINS RECIPES- WIKIFOODHUB
From wikifoodhub.com
CORN DOG MUFFINS RECIPE - SIMPLY RECIPES
From simplyrecipes.com
SWEET CORN BLUEBERRY MUFFIN RECIPE | THE KITCHN
From thekitchn.com
MUFFINS ARCHIVES - SIMPLY QUINOA
From simplyquinoa.com
BEST VERY BERRY QUINOA MUFFINS RECIPE - HOW TO MAKE VERY BERRY …
From goodhousekeeping.com
BLUEBERRY QUINOA MUFFINS - THE ALMOND EATER
From thealmondeater.com
HEALTHY BLUEBERRY MUFFINS WITH BLUEBERRY ICING - SIMPLY QUINOA
From simplyquinoa.com
BLUEBERRY HIGH PROTEIN MUFFINS WITH QUINOA | FOOD FAITH FITNESS
From foodfaithfitness.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love